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Posts Tagged ‘Drop Cookies’

My favorite Christmas/Winter Holidays Cookie:

Cranberry (- Nut) Drop Cookies

From the collection of Georgia Denman

Ingredients:

½ c. butter or margarine

1 c. granulated sugar

¾ c packed brown sugar

¼ c. milk

2 T orange juice

1 egg

2 1/3 c. All-purpose flour

1 t. baking powder

1 t. baking soda

½ t. salt

1 c. chopped nuts (optional) When I use nuts, I use chopped walnuts

2 1/2 c. coarsely chopped cranberries

Directions:

Cream butter and sugars together.

Beat in the milk, orange juice and egg.

Mix together the next four (dry) ingredients.

Add dry ingredients to the creamed mixture a cup or so at a time, and mix well.

Stir in nuts (if using) and cranberries.

Drop by teaspoonfuls on to greased baking sheet.

Bake in a moderate oven (375°) about 12 minutes, until lightly browned on bottom and edges. Makes about 6 ½ dozen.

Other than the cut out cookies, these say Winter holidays to me. If I only made one cookie this would be it.

Very moist. Definitely store in one layer, or separated in layers by waxed paper or aluminum foil in plastic container or tin. They will stick together if not layered separately.

Colorful and a bit tart. These are great with a cup of coffee, tea or hot cocoa or a glass of milk.

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Cranberry Drop Cookies

Ingredients:
½ c. butter or margarine
1 c. granulated sugar
¾ c packed brown sugar
¼ c. milk
2 T orange juice
1 egg
2 1/3 c. All-purpose flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 c. chopped nuts (optional) Suggestions: Walnuts, Pecans, or Almonds.
2 1/2 c. coarsely chopped cranberries

Directions:
Cream butter and sugars together.
Beat in the milk, orange juice and egg.
Mix together the next four (dry) ingredients.
Add dry ingredients to the creamed mixture a cup or so at a time, and mix well.
Stir in nuts (if using) and cranberries.
Drop by teaspoonfuls on to greased baking sheet.
Bake in a moderate oven (375°) about 12 minutes, until lightly browned on bottom and edges.
Makes about 6 ½ dozen.

Other than the cut out cookies, these say Winter holidays to me. If I only made one cookie this would be it.

Very moist. Definitely store in one layer, or separated in layers by waxed paper or aluminum foil in plastic container or tin. They will stick together if not layered separately.

Colorful and a bit tart. These are great with a cup of coffee, tea or hot cocoa or a glass of milk.

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Sour Cream Drop Cookies

Ingredients:
¼ c soft butter
1 c sugar
1 egg
2 c sifted all purpose flour
½ t salt
½ t baking soda
1 c dairy sour cream – I use Light, or sometimes Fat Free
Colored sugars, cinnamon sugar, or sprinkles for topping

Directions:
Cream Butter and sugar until light.
Beat in egg.
Add in sifted dry ingredients alternately with sour cream and beat until smooth.
Drop by rounded teaspoonfuls on to greased cookie sheets.
Sprinkle with toppings. Almost any type of sprinkles and colored sugars can be used…easy and fun for whatever age the “bakers” are.
Try not to get too many toppings on the cookie sheet to avoid burnt sugar for harder cleanup.

Bake in moderate oven (350°) about 15 minutes.
Makes approximately 5 dozen 2” cookies.
Don’t be put off by the “sour cream”. The cookies do not taste “sour”. It makes them light and puffy. 

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Baking Plan

Are you baking the cookies on your own?  Do you have young helpers? A group of Teenagers?  Little ones and Elderly? Girls and Boys? Women and Men? Physically or mentally challenged? You can adjust to have a fun time, building skills and joyful memories.

Here’s a baking plan for a good variety of memory making Cookies:                                                                   

If Rolled and Cut Out Cookies are an important part of your Cookie Baking Experience:

Depending on the ages of your cookie bakers, you can pre-mix doughs for the rolled and cut out cookies – for instance:  the Sour Cream Cut Out Cookies, the Cut Out Sugar Cookies, and the Gingersnaps, so that the dough will be ready for your bakers.

If starting all the cookies from the beginning with your bakers, have them start with the Drop Cookies, while others mix the dough that needs to chill.

Do Not believe that You have to make rolled and cut out cookies.  A good variety of Drop Cookies and Bar Cookies shows your love and teaches cookie making from scratch to the next generation.

Sour Cream Drop Cookies, Sugar Drop Cookies, Cranberry Drop Cookies, Molasses Drop Cookies, Raisin and Nut Drop Cookies, and a couple Bar Cookies like Jelly Bar Cookies, Seven Layer Bars, Rice Krispies Squares and Brownies make nice presentations and teach “from scratch” cookie baking skills.

If time is restricted – when is it not? the grocery store refrigerated rolls or packaged dry cookies being cooked and baked by you and your ‘bakers’ is easy and quick fun and quick success.

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It is Holiday Baking time, and we have had requests for some tried and true cookie recipes and helpful hints.

Stay tuned…there will be a flurry of recipes from our 45 years of marriage and ancestors’ recipe collections.

Photos as we bake some of the recipes, or from years past.

I remember “watching to learn” and “helping” my paternal grandmother, Dorothy Grace Wiederhold Oschman, in her small “Cape Cod” style cottage kitchen in Connecticut. Cooking and baking with her formed some of my earliest memories.

We would also visit my maternal grandmother, Margaret Dixon Moss, in Northeastern Pennsylvania, and she would come to visit us in Connecticut.  She was an excellent cook and baker too and taught my mother, her sisters and brother to cook some nourishing family recipes.

More memories along the way…

Here come several posts of cookie recipes and helpful hints.

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